The Station System: Divide the Kitchen Into Zones
Most festive cooking collapses into chaos because everyone who wants to help ends up in the same spot, reaching over each other for the same ladle. The station system borrows from professional kitchens: assign each person a fixed zone and a fixed task before cooking begins. One person handles the tawa and dry-heat work. Another manages the pressure cooker and boiling. A third handles all chopping and mise en place at the counter. A fourth does plating and serving.
